Local Dishes

1. ጣይታ

   Tayta

   Tayta (injera)

   Usage

   The Tigrinya name for injera, the large fermented flatbread that serves as plate and utensil: stews are served on it and you tear off pieces by hand. In Amharic it is እንጀራ.

   Grammar Note

   A noun. It is the Wikidata ti label and is given as the Tigrinya name in the English Wikipedia Injera article.

2. ዝግኒ

   Zigni

   Zigni (spicy meat stew)

   Usage

   A red stew of beef or other meat cooked with tomato, onion and berbere spice mix, regarded as a national dish of Eritrea and served on tayta. It is also called ቀይሕ ጸብሒ.

   Grammar Note

   A noun. It is the Wikidata ti label and appears in the English Wikipedia Zigni article; the dictionary also lists it for beef, chicken and vegetable stew.

3. ጸብሒ ሽሮ

   Tsebhi shiro

   Tsebhi shiro (chickpea-flour stew)

   Usage

   A meatless stew of powdered chickpeas or broad beans cooked with onion and garlic, served on tayta.

   Grammar Note

   A noun phrase: ጸብሒ is "stew" and ሽሮ is the legume flour. It is given as the Tigrinya name in the English Wikipedia Shiro article.

4. ሕምባሻ

   Himbasha

   Himbasha (round bread)

   Usage

   A round, thick leavened bread eaten in Eritrea and Tigray.

   Grammar Note

   A noun, spelled as in the English Wikipedia Himbasha article; the dictionary writes ሕንባሻ.

5. ባኒ

   Bani

   Bread

   Usage

   The general word for bread, distinct from tayta and himbasha.

   Grammar Note

   A noun, the dictionary headword for bread; Tatoeba also uses it for bread and toast.

6. ጥብሲ

   Tibsi

   Tibsi (grilled meat)

   Usage

   A menu word for grilled meat.

   Grammar Note

   A noun. The only source is the dictionary headword (grilled meat); no other source was found.

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